Penne Potatoes and Ham

Penne Patate e Prosciutto

Penne creamy with potatoes, ham and cheeses, cooked directly in the broth like a risotto.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

The Penne Potatoes and Ham are a first course Hearty and filling, perfect for a daily lunch when you want a simple yet flavorful dish. The sweetness of the potatoes meets the savory flavor of Parma ham, while Parmigiano Reggiano And pecorino They complete the sauce with an intense, creamy texture. The sage adds a distinctive aromatic note, balanced by the white wine and shallot stock. The recipe's distinctive feature is the cooking of the penne directly into the broth, using a risotto-inspired technique: the starch released by the pasta binds the liquid and makes the sauce more enveloping. This is a typical Emilian dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the soffritto

Finely chop the shallot and brown it in a large pan with a knob of butter and extra virgin olive oil. Keep the heat moderate and stir until the shallots become translucent and lightly golden, without darkening: this step develops the basic aroma without leaving bitter notes.

Brown the ham

Add the diced Parma ham and sauté it for a few moments in the soffrittoStir until the cubes are lightly browned and fragrant, without letting them dry out too much. The ham should flavor the sauce and still maintain a pleasant texture.

Deglaze with wine

Pour the white wine over the browned ham and leave it deglaze over high heatContinue until the alcohol has evaporated and the sauce has become concentrated, without excess liquid. Stir to remove any flavors that have settled to the bottom of the pan.

Add potatoes and broth

3 min

Peel the potatoes, cut them into very fine cubes and add them to the shallow panCover everything with the broth and cook for 2-3 minutes, until the cubes begin to soften but still hold their shape. The liquid should be hot and lightly flavored by the pan juices.

Perfume with sage

Add the sage leaves and stir gently, distributing them among the potatoes and the bottom of the pan. Let the heat release their aroma before adding the pasta. The mixture should be moist, piping hot, and not boiling.

Cook the pasta

Join the penne Rigatoni and cook them like a risotto, adding the broth little by little as it's absorbed. Stir regularly to promote even cooking and release the starch. Continue until the pasta is cooked and the base appears creamy but still soft.

Vigorously stir and rest

2 min

Turn off the heat And vigorously stir pasta with the Parmigiano Reggiano and the pecorino grated, adding a drizzle of olive oilMix until you get a creamy, smooth consistency, then let it rest for a couple of minutes: the dressing will settle without drying out.

Serve very hot

Distribute the immediately penne Divide the pasta into plates and serve piping hot. Make sure each portion contains potatoes and diced ham, and that the sauce coats the pasta without being runny. Season with freshly ground pepper, if necessary, from the ingredients.

Chef's Tips

The editorial staff recommends adding the broth little by little, keeping the pasta moist but not submerged, so that the starch forms a creamy consistency without boiling the pasta. penne.